Place pork between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.
Pour oil to a depth of 1 inch in a large skillet; heat over medium-high heat to 375°.
Meanwhile, combine flour, sugar, and salt in a medium bowl. Stir together egg and milk; add to dry mixture, beating until smooth. Dip pork, in batches, into batter, and fry 3 minutes on each side or until golden and pork is done. Drain on a wire rack over paper towels.
Spread both halves of each bun with desired amount of mustard. Layer with 2 pork chops, 2 tomato slices, and desired amount of coleslaw on bottom half of each bun. Cover with top halves of buns.
Southern Living Off the Eaten Path; Snappy Lunch, Mount Airy, North Carolina